Brewing and Fermentation Science: A New Program at The University of Texas at Arlington
Unlocking the Science behind Craft Beer
In the vibrant heart of North Texas, The University of Texas at Arlington (UTA) and Lakewood Brewing Company, a local craft beer pioneer, have joined forces to launch an extraordinary academic endeavor: the Brewing and Fermentation Science certification program. This groundbreaking initiative shatters conventional boundaries, inviting students to embark on an immersive journey into the intricate science behind craft beer, delving into the captivating world of microbiology.
A Unique Fusion of Science, Beer, and Teaching
The program’s director, Dr. Dylan Parks, embodies the essence of this unique endeavor. As an assistant professor of instruction in biology and a former lab technician at Lakewood Brewing Company, Dr. Parks possesses an infectious enthusiasm for science, beer, and teaching. With his passion and expertise, he seamlessly blends these elements, creating an engaging learning environment for students who share his zeal for these fields.
“This program is a dream come true,” Dr. Parks exclaims. “It allows me to share my knowledge and passion with students who are equally enthusiastic about science and beer. It’s an incredible opportunity to nurture the next generation of brewing professionals and enthusiasts.”
Curriculum: Unveiling the Secrets of Brewing
The Brewing and Fermentation Science program comprises four comprehensive courses, each meticulously crafted to unravel the mysteries of the brewing process.
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The Science of Brewing
: This foundational course delves into the scientific principles that underpin the brewing process. Students gain a deep understanding of the roles played by yeast, enzymes, and hops, unraveling the intricate mechanisms that transform raw ingredients into flavorful beer.*
Fermentation Science
: Embarking on a microscopic adventure, this course explores the fascinating world of fermentation. Students delve into the intricacies of the microorganisms responsible for transforming wort into beer, gaining insights into the factors that influence fermentation, such as temperature, pH, and nutrient availability.*
Brewing Lab Sensory Evaluation
: Through hands-on experience, students develop their sensory evaluation skills, learning to critically assess the quality of beer based on appearance, aroma, taste, and mouthfeel. This course equips students with the ability to discern subtle differences in flavor and aroma, essential skills for any aspiring brewer.*
Product Design
: Unleashing their creativity, students venture into the realm of product design, utilizing computer software to formulate their own unique beer recipes. Experimenting with different ingredients and techniques, they create distinctive and flavorful brews, showcasing their understanding of the brewing process and their artistic flair.Practical Experience: Internships and Real-World Applications
Complementing the theoretical knowledge gained in the classroom, the program mandates a 16-hour internship requirement. This invaluable hands-on experience takes place at Lakewood Brewing Company, where students work alongside industry professionals, applying their newfound knowledge in a real-world setting. Under the guidance of experienced brewers, students gain practical insights into the day-to-day operations of a brewery, from wort production to packaging and distribution.
Industry Support and Collaborations
Lakewood Brewing Company stands as a staunch supporter of the Brewing and Fermentation Science program. Recognizing the importance of fostering an educated workforce and nurturing future talent in the brewing industry, the company’s founder and president, Wim Bens, has wholeheartedly embraced this initiative.
“Hands-on experience is paramount for anyone aspiring to work in a production facility,” emphasizes Bens. “This program provides students with the necessary skills and knowledge to excel in the industry, whether they pursue careers in breweries, wineries, cideries, or distilleries. We are thrilled to be part of this groundbreaking program and look forward to witnessing the impact it will have on the North Texas brewing community.”
Envisioning a Craft Brew Hub in North Texas
Dr. Parks envisions the Brewing and Fermentation Science program as a catalyst for the growth and development of North Texas’ burgeoning brewing industry. He dreams of establishing the region as a craft brew hub, attracting enthusiasts, tourists, and investors from near and far.
“It would be incredible to see North Texas emerge as a destination for craft beer lovers,” says Dr. Parks. “Not only would it be a beacon for those passionate about the science and art of brewing, but it could also stimulate tourism and economic development, creating a vibrant and thriving craft beer scene in the region.”
Program Accessibility and Enrollment
The Brewing and Fermentation Science program will commence with online courses in the spring semester of 2024. Aspiring students can find detailed information regarding the program, admission requirements, and enrollment procedures on the UT Arlington website.
Conclusion: A New Era of Brewing Education
The Brewing and Fermentation Science program at The University of Texas at Arlington represents a groundbreaking leap forward in brewing education. By merging science, creativity, and industry collaboration, this program empowers students to delve into the intricacies of brewing, fostering a deeper appreciation for the art and science behind craft beer. With the unwavering support of industry leaders like Lakewood Brewing Company, the program is poised to elevate the North Texas brewing industry to new heights, establishing the region as a hub for craft beer enthusiasts and entrepreneurs alike.